Asian Hot and Sour Chicken Soup

READY IN: 35mins
Recipe by Kittencalrecipezazz

Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)

Top Review by Susie D

This doesn't have the complex flavors in the restaurant version I love, but it is a very acceptable version doable by any home cook and is made with easy to find ingredients. It is also very quick & easy which is a big plus. I will definitely keep this recipe in my file & use it again as it is very good. I used the tofu option & 3T of cornstarch. My pot of soup ended up nicely thickened. I also minced the ginger and found I liked the tiny bits I had in spoonfuls of the soup. I served with Recipe #336738. Thank you for sharing the recipe! Made in memory of John during the 2008 cookathon.

Ingredients Nutrition

Directions

  1. In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
  2. Place the chicken strips in a bowl and toss with the sesame oil.
  3. In another bowl stir together the cornstarch and vinegar; set aside.
  4. Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
  5. Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
  6. Garnish the top with chopped green onions.
  7. Delicious!

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